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The loaded Taco Bowl combines layers of cilantro lime rice, taco-seasoned ground beef, and your favourite toppings for a flavour-packed meal in less than 40 minutes. Perfect for meal prep, this customizable recipe is one you’ll look forward to all week.
For more bowl recipes try my Jamaican Poke Bowl, Burrito Bowl, and Quinoa Bowl next.
This beef taco bowl recipe has become a regular in my kitchen because it’s so simple yet packed with flavour. I love how customizable it is—every layer, from the cilantro lime rice to the toppings, can be tailored to whatever I’m craving that day.
The mix of textures is what keeps me coming back, with crunchy taco bowls perfectly complementing the tender, seasoned beef and fresh veggies. It’s one of those meals I find myself making on repeat, especially when I need something quick and satisfying.
Plus, it’s perfect for make-ahead dinners. Just prep everything in advance, and you’re set for stress-free lunches or dinners all week long. It’s a sure hit and perfect for game day or Cinco de Mayo!
Table of Contents
- What is the difference between a taco bowl and a burrito bowl?
- What is in a Taco Bowl?
- How to Make a Taco Bowl
- Recipe Tips
- How to Make Taco Bowls Ahead of Time
- How to Store Leftovers
- How to Reheat Taco Bowls
- FAQs (Frequently Asked Questions)
- More Taco Bowl Additions
- Loaded Taco Bowl with Cilantro Lime Rice Recipe
What is the difference between a taco bowl and a burrito bowl?
A taco bowl is served in a crispy tortilla shell, adding crunch, while a burrito bowl has no shell and focuses on the fillings. Both are layered with rice, seasoned meat, and toppings, but the shell is what sets them apart. Taco bowls feel more like deconstructed tacos, while burrito bowls are all about the hearty mix.
What is in a Taco Bowl?
Taco Meat
- Ground Beef: I prefer using lean ground beef for this recipe, but feel free to use a fattier blend if you like more flavour. You can also substitute ground turkey or chicken for a lighter option.
- Taco Seasoning: A store-bought packet works great, but you can use a homemade blend if you want to control the spice level.
- Onion and Garlic: These add depth and aroma to the taco meat. Dice the onion small and mince the garlic finely for even cooking.
- Sriracha or Chili Powder: Add as much or as little as you like to control the heat. I love the balance of spice and flavour that a touch of sriracha brings.
- Olive Oil: Use a neutral oil like canola if you prefer, but olive oil adds a nice hint of richness when cooking the aromatics.
Cilantro Lime Rice
- Cooked Rice: I used brown jasmine rice for its nutty taste, but white rice works just as well. Leftover rice is perfect here since it absorbs the lime and cilantro flavours beautifully.
- Cilantro: Finely chop the leaves and tender stems for maximum flavour. If you’re not a cilantro fan, you can swap it out for parsley.
- Lime Juice: Fresh lime juice is a must—it brightens up the rice and ties everything together.
- Salt: A small amount goes a long way to enhance the flavours of the rice and balance the citrus.
Tortilla Bowls
- Large Tortilla Wraps: Use large flour tortillas that are sturdy enough to hold the toppings. I like the versatility of plain tortillas, but flavoured ones like spinach or tomato can add an extra twist.
Taco Bowl Toppings
- Guacamole or Avocado: Both options add creamy richness to balance the bold flavours of the meat and rice. Slice or mash it depending on your preference.
- Pico de Gallo or Cherry Tomatoes: Fresh, juicy tomatoes bring a burst of flavour and texture to each bite. Halve cherry tomatoes if you don’t have pico de gallo on hand.
- Corn Kernels: I prefer using whole corn kernels and sautéing them with butter, salt, and pepper for extra flavour, but canned or frozen corn works just fine.
- Black Beans: Rinse and drain the beans to remove the starchy liquid from the can. They add a hearty, satisfying element to the bowls.
- Iceberg Lettuce: Thinly sliced lettuce adds crunch and a refreshing contrast to the warm taco meat and rice.
- Tex-Mex Cheddar Cheese: Shredded cheese melts slightly when added to the bowl, making every bite cheesy and delicious.
- Jalapeños (Optional): If you love heat, add fresh sliced jalapeños for a spicy kick. You can deseed them to tone down the spice.
- Lime Wedges and Cilantro (for Garnish): A final squeeze of lime and sprinkle of cilantro ties all the flavours together and makes the bowls pop visually.
How to Make a Taco Bowl
Start by cooking the rice according to the package instructions. Once it’s done, let it cool for 10-15 minutes. Then, stir in the lime juice, chopped cilantro, and a pinch of salt to brighten the taste, and set it aside.
Cook Taco Meat
Heat some olive oil in a large skillet over medium-high heat. Add the garlic and onion, cooking until they’re soft and fragrant. Toss in the ground beef, breaking it into small pieces as it cooks. Once the beef is browned, drain any excess fat, then mix in the taco seasoning and sriracha or chili powder for a bit of heat. Give it a good stir, then take it off the heat and set it aside.
How to Make Taco Bowl Shells
Making the crunchy shells is simple and fun! You can use tortilla molds, muffin tins, or small oven-proof bowls flipped upside down. Bake the tortillas until they’re lightly golden and hold their shape—about 8-10 minutes at 375°F. Let them cool while you prepare the toppings.
Prepare Taco Bowl Toppings
Get all your toppings ready so assembling the bowls is a breeze. Slice the avocado, halve the tomatoes, rinse and drain the corn and black beans, and slice the lettuce. For extra flavour, sauté the corn with butter, salt, and pepper—it’s optional but so good! Don’t forget to shred your cheese and slice the jalapeños if you like a little heat.
Assemble Taco Bowls
To build your taco bowls, start with a layer of cilantro lime rice as the base. Add the seasoned taco meat, then pile on your favourite toppings like cheese, avocado, and tomatoes. Finish with a sprinkle of cilantro and a squeeze of lime, then dig in and enjoy every mouthwatering bite!
Recipe Tips
- Don’t skip cooling the rice. Allowing the rice to cool before adding lime juice and cilantro helps prevent it from becoming mushy and ensures the ingredients mix evenly.
- Use fresh lime juice for the rice. Bottled lime juice won’t have the same bright, fresh flavour, which is key to enhancing the dish.
- Customize your taco bowls to your taste. Add or skip toppings based on your preferences—this recipe is flexible and works with whatever you have on hand.
- Make the tortilla bowls crispy but not brittle. Keep an eye on them while baking, as over-toasting can make them too hard to eat. Aim for golden edges and a firm but pliable shell.
- Prep toppings ahead of time for easy assembly. Wash, chop, and shred everything in advance so you can assemble the bowls quickly when it’s time to eat.
- Swap ground beef with diced chicken, steak, or shredded pork. Both make excellent substitutes and bring a slightly different flavour to the taco bowls. Season them with the same taco seasoning for consistency.
How to Make Taco Bowls Ahead of Time
This recipe is perfect for meal prep! Cook the taco meat and rice up to 3 days in advance and store them separately in airtight containers in the fridge.
You can also prepare your toppings ahead—wash and chop vegetables, shred cheese, and portion out corn and beans for easy assembly. For the tortilla bowls, bake them fresh for the best texture, or bake them a day ahead and store them in a sealed container to keep them crispy.
How to Store Leftovers
Store each component separately to maintain freshness. Keep the taco meat, rice, and toppings in airtight containers in the fridge for up to 3 days. For leftover tortilla bowls, store them in a resealable bag or container at room temperature for up to 2 days; avoid refrigerating them as they can become soft.
How to Reheat Taco Bowls
Reheat taco meat and rice in the microwave in 30-second intervals until warmed through, or use a skillet for more even heating. If your tortilla bowls have softened, pop them in the oven at 350°F for 5-7 minutes to restore their crispiness. Assemble the bowls with fresh toppings after reheating for the best results.
FAQs (Frequently Asked Questions)
Yes, you can use items you already have at home! Flip over an oven-proof bowl, canning jar, or even a small cast iron skillet, and press the tortilla around it. Bake until the tortilla holds its shape and is lightly toasted.
Make sure to let the taco meat cool slightly before adding it to the tortilla bowl. You can also place a layer of rice or lettuce at the bottom to act as a barrier for any moisture.
Yes, you can swap the ground beef for plant-based meat, crumbled tofu, or roasted vegetables like bell peppers and zucchini. Use vegan cheese or skip it entirely, and ensure your toppings and tortillas are plant-based.
More Taco Bowl Additions
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Loaded Taco Bowl with Cilantro Lime Rice
Ingredients
For the Taco Meat:
- 1 lb Ground Beef
- 1 Package Taco Seasoning
- 1 Small Onion, diced
- 3-4 Cloves Garlic, minced
- 1 tbsp Sriracha or Chili Powder, adjust to taste
- Olive Oil or Neutral Oil for cooking
For the Cilantro Lime Rice:
- 2 cups Cooked Brown/White Rice
- ½ cup Cilantro, finely chopped (leaves and tender stems)
- Juice from 1 Lime
- 1 tsp Salt
For the Taco Bowls:
- 6-7 Large Tortilla Wraps
Toppings:
- Guacamole or 1 Avocado, thinly sliced
- Pico de Gallo or Cherry Tomatoes, halved
- 1 can Whole Corn Kernels, rinsed and drained
- 1 can Black Beans, rinsed and drained
- ½ Iceberg Lettuce, thinly sliced
- 1 cup Tex-Mex Cheddar Cheese, shredded
- 2 Jalapeños, sliced (optional)
- Lime Wedges, for garnish
- Cilantro, finely chopped, for garnish
Instructions
- Start by cooking your rice according to package instructions. Once finished, remove from heat allow to cool (10-15mins). Stir in lime juice and cilantro, and set aside.
- Over medium high heat in a large skillet, or dutch oven, heat olive oil. Add garlic and onion, and cook until fragrant and transparent. Add ground beef and cook until beef has browned, ensuring to break down meat into a crumble, stirring occasionally and draining excess fat. Stir in taco seasoning, sriracha or cayenne/chili powder (optional) until well combined, remove from heat and set aside.
- Make tortilla bowls – see notes section below.
- Prepare other taco toppings: slice avocado, half tomatoes, rinse and drain corn (I made my own kernels, with butter, salt, pepper, and parsley) and black beans, slice lettuce, shred cheese etc.
- Assemble bowl. Rice as your base, and add toppings as desired. Enjoy!
The recipe says this will be your new favorite taco bowl and it’s no joke! I love cilantro lime rice and never thought about using it in a taco bowl (only ever used it as a side). 10/10 my new favorite taco bowl recipe!
Hi Anna! I am so thrilled you loved the recipe, and appreciate you leaving a comment to let me know! It’s one of my faves as well! Enjoy! Enjoy! Enjoy!